It's said that anyone who cooks and/or bakes should master one recipe, and make it their go-to dish.
So let's see what variety we get here in the LR. What's your dish?
So let's see what variety we get here in the LR. What's your dish?
Go To Recipe
- Thread starter Semiologist
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Probably the best thing I make is a modification of a pasta dish I had in New Orleans many years ago. It's penne pasta, in a spicy cream sauce; the modification I make is using smoked sausage (the original recipe uses tasso - a heavily smoked ham; it's hard to find in central Florida). If I can find the tasso - or a good Andouille - I'll use that instead of the easily found smoked sausage.
I guess I should have put down mine. It's a version of pot roast incorporating the Coq au Vin ideas.
For the last decade or so, what I cook the most is a recipe I made up which is a marinated yellowfin tuna taco with creme fraiche, greens, butterkase cheese and tomatillo salsa.
Occasionally I get lazy and will just sear up tuna, use commercial tomatillo salsa and commercial sour cream but if I actually plan it out I’ll make my own creme fraiche (add a tablespoon of buttermilk to heavy cream and leave it out uncovered overnight) and homemade tomatillo salsa and marinate the tuna overnight in a mix of negro modelo beer, Chinese dark soy sauce (don’t substitute the thin Japanese shoyu we call “soy sauce”, Chinese black vinegar, Golden Boy fish sauce, garlic powder, black pepper and brown sugar). The next day I’ll do a quick sear at high heat on the fish leaving it raw other than about a millimetre per side. I don’t make my tortillas from scratch but I do buy the soft flour kind and toast them with butter in a pan until they’re a crispy “hard taco”. As soon as each tortilla is crisped (while it’s still hot and hasn’t entirely hardened) I place a line of creme fraiche down the Center of the tortilla so it stays soft enough at the bottom to fold. Then add the thinly sliced mostly raw tuna, add in some greens (big leaf mustard works best but I’ll use others if it’s the wrong time of year for my little garden to have it), shave on some butterkase cheese and then top it with the homemade tomatillo salsa.
My first go to dish I would use to “show off” in college and law school before I really knew what I was doing in the kitchen was to make salmon “en papillote” although I did it in tinfoil. It’s incredibly easy and always makes a delicious dish. I just placed salmon on a sheet of aluminium foil, coated the salmon in a little Publix brown deli mustard, sprinkled on some cavenders greek and old bay seasoning, sprinkled some brown sugar over the top of the filet along with some black pepper, then placed sprigs of rosemary on the filets, and then covered the fish in halved cherry tomatoes. And a mix of zucchini and yellow squash. Sprinkle on some olive oil and squeeze a lemon over the whole thing and then folded up the tinfoil to make a sealed boat. Place the boat in an oven at 400 degrees for about 20 minutes and out comes a delicious full meal which creates its own sauce. So a super easy, very delicious meal that’s actually pretty light for ...... exercise purposes afterwords. Frankly that dish and a bottle of wine was my go to college and law school “move”. Just like Sex Panther, 60% of the time it worked every time.
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That sounds good. To make the creme fraiche, is it one tablespoon buttermilk to one cup of heavy cream?
I have to do the obligatory:
Braised short ribs on polenta (or celery root if doing low carb) with an herb gremolata. looks fancy, but really easy.
I make gumbo every year for the FSU-Florida game. Pork green chile is my wife's most consistent dish. Since Pinterest became a thing we do a lot more experimenting with recipes, especially on the weekends with more time to prep.
That sounds good. To make the creme fraiche, is it one tablespoon buttermilk to one cup of heavy cream?
I have to do the obligatory:
Yeah just stir it in and leave it out overnight at normal room temperature and the buttermilk culture will go to work. If it gets too thick or has started to separate just add a splash more of buttermilk and stir everything back in. The fresh overnight creme fraiche blows away commercial sour cream with all of its stabilizers and other chemicals.
Smoked fish dip.
I use the same recipe for Redfish, Mackerel, Cobia, and Amberjacks. Caught fresh, smoked, then mixed with a combo of mayo, sour cream, cream cheese, hot sauce, lemon juice, red onion, scallions, and some seasoning that I cannot share.
I use the same recipe for Redfish, Mackerel, Cobia, and Amberjacks. Caught fresh, smoked, then mixed with a combo of mayo, sour cream, cream cheese, hot sauce, lemon juice, red onion, scallions, and some seasoning that I cannot share.
Bacon wrapped venison cube steak with cream cheese and mushrooms and/or jalapenos
That sounds good. To make the creme fraiche, is it one tablespoon buttermilk to one cup of heavy cream?
I have to do the obligatory:
On that note, I had no idea how easy it was (if you have a kitchenaid mixer) to make your own butter at home that blows away the store bought varieties. You can make it in about ten minutes. If you use fresh grocery store pasteurised heavy cream and use it immediately you get a “sweet cream” butter that is absolutely Amazing, better than the high end butters you get from gourmet food shops. Meanwhile, if you make creme fraiche first and THEN make butter out of it, you get something that matches the slightly sour European butters that works great in baked goods and on top of toast with marmalade.
https://alittleinsanity.com/how-to-make-butter-in-kitchenaid-mixer/
A 6-layer chocolate Guinness bacon cake with a marshmallow Guinness filling, Bailey's buttercream frosting, and decorated with chocolate ganache.
Goodness.... that's like a 3 day hangover.
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.
I was thinking her go to move is to make her victims pass out for a three day sugar and fat coma
I’m more of a light buzz and light stomach for immediate activity kind of guy.
I was thinking her go to move is to make her victims pass out for a three day sugar and fat coma
I’m more of a light buzz and light stomach for immediate activity kind of guy.
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Lasagna...
Nothing fancy about it nor anything homemade.
Beef, sausage, ricotta cheese, an egg,a couple different jar sauces, oregano, mozzarella cheese, blended Italian cheese and lasagna pasta.
I've made it for several large parties and most everyone says it's the best they've ever had. It's kind of funny because of the simplicity to make it..
Forgot- a small amount of diced sweet onion and sweet pepper
Nothing fancy about it nor anything homemade.
Beef, sausage, ricotta cheese, an egg,a couple different jar sauces, oregano, mozzarella cheese, blended Italian cheese and lasagna pasta.
I've made it for several large parties and most everyone says it's the best they've ever had. It's kind of funny because of the simplicity to make it..
Forgot- a small amount of diced sweet onion and sweet pepper
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Whenever I make lasagna, I follow this recipe exactly other than doubling the cheese sauce portion and adding more fresh mozzarella slices to the top. That’s the least I’ve altered of any recipe I’ve done more than once.
http://allrecipes.com/recipe/23600/worlds-best-lasagna/
Chili. Very simple and nothing out of the ordinary. But it sure is damn tasty.
for a skillet protein dish it's either braised chicken thighs or veal piccata. Oven roasted protein go to is pork tenderloin stuffed with apples, goat cheese, shallot and garlic simmered in a bourbon and brown sugar glaze.
Depends on the occasion for which I'm cooking.
Dessert, a simple four ingredient key lime pie.
Tailgate, andouille and ground pork sliders or bacon wrapped, cream cheese and chorizo stuffed, smoked jalapeno peppers.
Comfort, what has been tagged as Jimbaylaya. Andouille and chicken thighs in tomato stewed okra
Easy fancy, lemon chicken over pasta
I regularly have request to cook all the staples on my smoker for events big and small.
Dessert, a simple four ingredient key lime pie.
Tailgate, andouille and ground pork sliders or bacon wrapped, cream cheese and chorizo stuffed, smoked jalapeno peppers.
Comfort, what has been tagged as Jimbaylaya. Andouille and chicken thighs in tomato stewed okra
Easy fancy, lemon chicken over pasta
I regularly have request to cook all the staples on my smoker for events big and small.
Looks tasty..The spaghetti sauce I use has some tomato chunks and basil flavoring. Using just regular sauce and paste would basically require you to add the sugar and other spices to flavor it.
I may give it a try to see the difference.
I've gotten pretty good with sauces and do a lemon butter and caper sauce on grilled fish. Will also do a teriyaki glaze that's pretty good on fish and chicken...
The wife has started making Trisha Yearwood's fettuccine recipie. It's unreal. Look it up and follow it exactly. Very, very good...
The wife has started making Trisha Yearwood's fettuccine recipie. It's unreal. Look it up and follow it exactly. Very, very good...
It's missing butter. Alfredo should be a cup of heavy cream, a cup of aged parm, and a cup of butter. Yes, it can stop your heart, but you'll die happy. Buy the expensive parm, the stinkier the better.
Yeah. It's basically a bechamel sauce with parm added. I'll always add some garlic and little basil in mine too.
I “go to” our housekeeper, or my wife if the housekeeper is gone, and say “please make ___.” The requested dish then appears. Some of you folks are carrying on like YOU actually cook.....further proof that the LR is not the elite board that was originally intended.
Boiled pastina, canned chicken, some olive oil, and some garlic/onion or other seasoning. It’s a poor mans italian snack. Nobody ever eats it when offered except for me 
Some here are talented and clever enough to have more than one skill and more than one joke.
Hey, if you paid my tuition, I might have enough to at least hire a maid.
Fried chicken - brined 24 hours(w/herbs & spices) coated in a wet batter(amended Bobby Flay recipe) and deep fried in a pressure cooker.
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